Pork Loin a la Porchetta using RoastWrap

Cooking With Rania - "Christmas Dinner Recipes"
KDKA Pittsburgh Today Live 12/16/2009

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Pork Loin a la Porchetta using RoastWrap

1/4 cup extra-virgin olive oil
1 medium sweet onion - thinly sliced
1 fennel bulb - fronds chopped and reserved - bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves - thinly sliced
3 eggs – beaten

4 pounds pork loin
Salt and pepper

4 red onions - halved

In a sauté pan, heat the olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary, and garlic and cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid. Mix in the chopped fennel fronds and eggs.
Preheat the oven to 400 degrees.
On a large cutting board, place pork loin on top of a plastic wrap and make a butterfly cut (like a book) down its entire length and pound with a meat mallet to form an even1-inch thickness. Season the cut side of the pork loin with salt and pepper to taste.
Position SnapWrap™ Sheet with the adhesive strip facing up and furthest from you. Place the pork loin on SnapWrap sheet so that the outside of the meat is face up and about 6 inches from the adhesive strip. Trim the bottom of the SnapWrap Sheet closest to you, if desired.
Spread with a thin layer the filling over the pork loin, then roll up, starting from a long side, like a jellyroll, and gradually pull it toward you to the end of the SnapWrap.
Roll the SnapWrap around the pork loin roll, much like a jellyroll. Completely enclose pork loin roll in the SnapWrap. When you reach the adhesive strip, remove the protective strip and affix the SnapWrap. The pork loin roll will slide easily into the RoastWrap netting.
After sliding netting over the pork loin roll, remove the SnapWrap by breaking the perforation and removing the SnapWrap from each side of the net.
Place the pork loin roll in a roasting pan on top on the halved onions. Place in oven and roast for 75 minutes, or until the interior temperature is 140 degrees. Allow to rest for 10 minutes. Remove the netting then slice into 1-inch thick pieces.
Serves: 6 - 8

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